Right now I am all about lightening up our meals at home and at work. It’s about that time of the year when we all start spending way more time outdoors, running around with friends and we want to be able to eat great food that isn’t going to weigh us down or make us tired…
This Zucchini Carpaccio with a Lemon Basil Vinaigrette is the perfect lunch or side dish for this sunny time of year. Its a no-cook dish too which means there is no need to turn on those hot ovens or stoves! I topped mine with fresh basil and chives from my garden and a sprinkle of feta cheese just to give it a little bit of creaminess…. man it was delicious! I plan on making it again tomorrow for dinner, and probably the next day too. Maybe I’ll even mix it up a bit and add some raw asparagus in there too!
- 2 medium zucchini
- 2 tbsp fresh basil
- 1 tbsp fresh chives
- 1 Meyer lemon
- 1/3 cup extra virgin olive oil
- 2 tbsp feta cheese, crumbled
- salt and pepper
- Using a vegetable peeler or mandolin, slice the zucchini length wise in super thin strips. Arrange the strips onto a plate. Sprinkle on feta cheese, 1 tbsp of fresh basil, chives, salt and pepper. Meanwhile in a small bowl, juice the Meyer Lemon. Slowly drizzle in the olive oil while whisking making the dressing into an emulsion. Add the other tbsp of fresh basil and let the flavors marinate for a few minutes before drizzling over the zucchini. Add more salt and pepper if needed.